3 boneless skinless chicken breast (cubed)
1 tbs butter (I can't believe it's not butter)
1 large onion diced
3 stalks of celery chopped
3 carrots peeled and diced
3 cloves of garlic minced
3 TBS flat leaf parsley
1 box of fat free chicken broth
Water (as needed)
1 bay leaf
I can of reduced fat biscuits
S&P to taste
Season chicken with Tony's
In a large pot
Put in 1/2 TBS butter
Cook chicken, take out and put aside once all the way cooked through
Put in a little more butter if needed celery, carrots, &onion
Cook for 5 min, then add garlic
Put in chicken broth and about half of that amount of water
Put in bay leaf and season to taste
Bring to a boil; reduce heat and add chicken. Cook for 30 min. (Slightly covered)
Break apart little pieces of the biscuits and drop in the pot
Cover and simmer for 15 to 20 minutes.
Add parsley and season to taste
Take out bay leaf
Serve immediately
**Option for chicken if you have more time:
Season 1 chicken fryer
Brown all sides at the beginning
Put back in after chicken stock
Put enough water to cover chicken
Cook for 1 hour (until chicken is cooked)
Remove chicken and let stand until cool enough to handle.
Remove skin from chicken and tear meat away from bones.
Return meat to soup; discard skin and bones.
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